Mogens Larsen Andersen

Mogens Larsen Andersen

Professor

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    ORCID: 0000-0003-4694-486X

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    1. Published

      Identification of free radical intermediates in oxidized wine using electron paramagnetic resonance spin trapping

      Elias, R. J., Andersen, Mogens Larsen, Skibsted, Leif Horsfelt & Waterhouse, A., 2009, In: Journal of Agricultural and Food Chemistry. 57, 10, p. 4359-4365 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    2. Published

      Detection of radical development by ESR spectroscopy techniques for assessment of oxidative susceptibility of fish oils

      Falch, E., Velasco, J., Aursand, M. & Andersen, Mogens Larsen, 2005, In: European Food Research and Technology. 221, 5, p. 667-674 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    3. Published

      Ascorbic acid induced degradation of beta-glucan: hydroxyl radicals as intermediates studied by spin trapping and electron spin resonance spectroscopy

      Faure, A. M., Andersen, Mogens Larsen & Nyström, L., 2012, In: Carbohydrate Polymers. 87, 3, p. 2160-2168 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    4. Published

      Modulating the structural properties of β-D-glucan degradation products by alternative reaction pathways

      Faure, A. M., Sánchez-Ferrer, A., Zabara, A., Andersen, Mogens Larsen & Nyström, L., 2014, In: Carbohydrate Polymers. 99, p. 679-686 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    5. Published

      Oxidative reactions during early stages of beer brewing studied by electron spin resonance and spin trapping

      Frederiksen, A. M., Festersen, R. M. & Andersen, Mogens Larsen, 2008, In: Journal of Agricultural and Food Chemistry. 56, 18, p. 8514-8520 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    6. Published

      Oxidation of porcine myosin by hypervalent myoglobin: the role of thiol groups

      Frederiksen, A. M., Lund, M. N., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2008, In: Journal of Agricultural and Food Chemistry. 56, 9, p. 3297-3304 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    7. Published

      Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions

      García Moreno, P. J., Jacobsen, C., Marcatili, P., Gregersen, S., Overgaard, M. T., Andersen, Mogens Larsen, Sørensen, A. M. & Hansen, E. B., 2020, In: Food Hydrocolloids. 101, 11 p., 105529.

      Research output: Contribution to journal › Journal article › Research › peer-review

    8. Published

      Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams

      García-Moreno, P. J., Gregersen, S., Nedamani, E. R., Olsen, T. H., Marcatili, P., Overgaard, M. T., Andersen, Mogens Larsen, Hansen, E. B. & Jacobsen, C., 2020, In: Scientific Reports. 10, 22 p., 690.

      Research output: Contribution to journal › Journal article › Research › peer-review

    9. Published

      Fatty acids and oxidative stability of meat from lambs fed carob-containing diets

      Gravador, R. S., Luciano, G., Jongberg, S., Bognanno, M., Scerra, M., Andersen, Mogens Larsen, Lund, Marianne N. & Priolo, A., 2015, In: Food Chemistry. 182, p. 27-34 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    10. Published

      Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions

      Gravador, R. S., Jongberg, S., Andersen, Mogens Larsen, Luciano, G., Priolo, A. & Lund, Marianne N., 2014, In: Meat Science. 97, 2, p. 231-236 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

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